The Chef hubby has been the “head cook” in our home for many, many years. However, his disability has slowed him down some, so I’ve taken on that role at least a few nights a week. He is a meat and potatoes kind of guy, and cooks some of the same dishes regularly. I, on the other hand, like to mix it up a bit, and try new recipe ideas like Chicken Cordon Bleu.
We buy boneless chicken breasts often, and usually grill them, make chicken strips, or cook the chicken for use in salads, soups, pastas, and casseroles. But, I was looking to make something a little different for a change. So, I decided to make a Chicken Cordon Bleu with a few twists… baked, not fried and with mozzarella cheese instead of swiss cheese (hubby only likes Italian cheeses).